Rave Unde or Rava ladoo

Post pregnancy period. That’s what I’m going through now. In my postpartum period, I’m getting to spend a lot of time with my dearest granny. This seems like the best time to learn from her, to cook her way… the yummy way. There is going to be quite a few recipes that I want to learn and share here. Since it is beginning of my learning my granny’s style, let’s start with something sweet. Here it is… Rave Unde.

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Ingredients

1 cup Rava, the fine variety or chiroti rava
1 cup Sugar ( Reduce it slightly if you don’t like it too sweet)
1/4 tsp elachi or cardamom powder
2 tbsp grated dry coconut
cashews and raisins as much as you want
and of course! GHEE.

Let’s get started

Take one cup of sugar in a bowl and add water to it so it just covers the sugar.
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Now, heat a kadai. Add 1/2 tsp of ghee. As it melts, add the cashews and roast them. When cashews are almost done, add the raisins. Then add the dry coconut, roast till they turn light brown and take it off the heat. Move it to a separate bowl. Add the elachi powder on it.
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Put the same kadai back on heat, now add generous amount of ghee, say about 3 tsp. As it melts, add the rava and fry it till light brown in color. Remove it off heat and move it to a plate. Don’t spread it, just dump it. Put the dry fruits and elachi powder on the rava.
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Now, put Mr. Kadai back on the heat. To the kadai, add the sugar-water that we had placed in a bowl. Keep it on a low heat and keep stirring till you get a sugar syrup with thin thread consistency. To check thin thread consistency, just dip the ladle in the syrup and remove it to your face level. If you notice a thin thread formation when the syrup drops down, bingo! you got it.
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Once you get the required consistency, remove it off the heat but continue stirring. You need to continue stirring so that sugar syrup does not thicken too much. Keep checking the consistency, once it cools slightly, you will get a thicker consistency than the one you had when you removed it off the heat.
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At this point, add the rava to the sugar syrup and mix well. Then spread mixture on a plate. At this point, the mixture might seems watery. It is fine, just go ahead. Grease your hand with ghee or milk, make small balls. You need to make the balls while the mixture is still warm.
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Let the dumplings or balls cool for 10-15 mins. As it cools, the unde or ladoo hardens. Now, sit back and enjoy the goodness in form of rava unde!
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Aloo Gobi

This is a really simple recipe which I had been ignoring for ages. Recently, I decided to prepare it.I loved its taste and simplicity so much that I keep preparing it regularly now.

For any new recipe, I generally check it out with Sanjeev Kapoor’s site or at tarla dalal’s site. Then the other food bloggers. And, this one is picked for Sanjeev kapoor’s site. Tweaked only a wee bit to get this yummy dish!
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Ingredients

1 medium cauliflower, cut into florets
2 medium sized potatoes, cut into fingers
2 inch ginger, cut into strips
1 tsp jeera / cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder or to taste
2 tbsp curds
1 tomato, chopped
1 tbsp chopped coriander leaves
1 tbsp oil
Salt to taste

Let’s get started…

Heat oil in a pan or kadai. Add jeera and wait for it to splutter. Add the ginger and fry them for a few seconds.

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Now, add potatoes and cauliflower. Sprinkle salt. Cook them closed till potatoes and cauliflower are soft ( not soggy)
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Once cooked, add turmeric powder and chilli powder. Mix them well. Then add curds, give it a good toss and cook it closed for another min. There is no watery residue of curds left.
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Now, the final showdown. Add the tomatoes and close the lid for about 30 sec. Add the coriander leaves and take it off the heat.
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Enjoy your Aloo gobi with hot chapatis.
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P.S. If you have any leftovers, they make a great filling for sandwiches as well.